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Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto) Recipe

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★★★★★

4.5 from 144 reviews

This Spinach Artichoke Chicken Skillet is a creamy, flavorful one-pan dish perfect for those following Paleo, Whole30, or Keto diets. Tender chicken breasts are seasoned and sautéed, then simmered in a luscious sauce made with coconut milk, garlic, onions, spinach, and artichoke hearts. The sauce is thickened naturally with arrowroot starch, making this meal both wholesome and satisfying.

Ingredients

Scale

For the Chicken Breast:

  • 4 small-medium boneless skinless chicken breasts or 2 large, halved
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon ghee (or olive oil)

For the Creamy Sauce:

  • 1 tablespoon ghee (or olive oil)
  • 3 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 1/4 cup chicken broth
  • 1 13.5-ounce can unsweetened full-fat coconut milk (recommended: Thai Kitchen Coconut Milk)
  • 1/2 lemon, juiced
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 2 cups packed spinach
  • Red pepper flakes, for garnish

Instructions

  1. Season the chicken: Pat the chicken breasts dry and season both sides evenly with basil, garlic powder, sea salt, and black pepper to ensure flavorful meat.
  2. Sauté the chicken: Heat 1 tablespoon of ghee or olive oil in a skillet over medium heat. Add the chicken breasts and cook each side for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside on a plate.
  3. Sauté aromatics: In the same skillet, removing any burnt bits if necessary, melt another tablespoon of ghee over medium heat. Add the minced garlic and finely chopped yellow onion, sautéing for 1-2 minutes until fragrant and translucent.
  4. Prepare the sauce: Pour in the chicken broth, coconut milk, and lemon juice. Whisk in the arrowroot starch, salt, and black pepper until fully combined. Simmer gently for 2-3 minutes to allow the sauce to thicken slightly.
  5. Add vegetables: Reduce heat to low. Stir in the chopped artichoke hearts and packed spinach leaves, allowing the spinach to wilt into the creamy sauce.
  6. Finish the dish: Return the cooked chicken breasts to the skillet, spooning sauce over the top. Heat through on low for a minute or two. Garnish with red pepper flakes for a touch of heat and serve hot.

Notes

  • Use full-fat coconut milk for a rich and creamy texture that complements the Paleo, Whole30, and Keto diets.
  • Arrowroot starch is a great thickener that is Paleo-Friendly; avoid cornstarch to keep it compliant.
  • You can substitute ghee with olive oil or avocado oil if preferred.
  • Adjust red pepper flakes to taste depending on your heat preference.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Keywords: Spinach Artichoke Chicken, Paleo chicken recipe, Keto dinner, Whole30 chicken skillet, creamy chicken skillet, healthy chicken recipe, low carb chicken

Find it online: https://islawhite.com/spinach-artichoke-chicken-skillet-paleo-whole30-and-keto-recipe/